Tips on Buying the Correct Equipment

What is a combi oven?

Combi ovens combine steam cooking, convection cooking and a combination of the two, hence the name.

Benefits

There are many benefits for the hospitality operator in owning a combi-steam oven:

Improved results

Your food is more flavoursome and there is no cross contamination of flavours

Savings

There are two main areas of savings

Food costs

Combi-steamer ovens provide a better cooking environment which dramatically reduces food shrinkage
during the cooking process. If you are currently cooking in a static or convection oven, your
shrinkage on roast beef would be about 30 percent. This means that if you start with 3 kgs of
meat your finished product weighs only 2 kgs.

Now if you are paying $10.00 per kilo for meat the real cost is $15.00 per kilo after cooking.

Combi-steamer ovens can reduce this shrinkage to as little as 5 to 10 percent depending on how you use the oven.
Your savings potential here, on an annual basis, is enormous.

Wages

Combi-steamer ovens allow you to prepare weekend food during week, at less costly wage rates.
On the weekend you simply require someone to use the regeneration facility to re-heat the food.
Potential savings are again enormous.

Better Product

When used correctly, your meats will be more tender, your vegetables more flavoursome and your results generally better.

Standardised performance

If you buy the more expensive programmable combi's one of the great benefits is that you can have standardised results for every meal
produced in your kitchen, from executive chef to apprentice or weekend cook.

Re-generation capability

Prepare your weekend meals during the latter part of the working week and use the regeneration facility to reheat these meals, saving
your business money on wages without sacrificing food quality.

Occupational Health and Safety Issues

Lifting and carrying large heavy pots of boiling water is a thing of the past with combi's.
You can now produce the same food with better results in combi's.

How to size the correct combi oven for your establishment

Just scroll down until you find the appropriate number of covers for your establishment, then across the line to see your choices.
Sydney Commercial Kitchens sells all of these models at competitive pricing, Australia wide.

There are 2 types of combi-steam ovens available:

1. Boiler based combi ovens

A steam generator injects the steam directly into the oven chamber. They are available in either gas or electric, though electric
is by far the most popular. This style combi is the more expensive of the two.

2. Direct water injection combi steamers

Steam is manufactured by injecting water directly onto the element. The steam is generated in the oven chamber itself.

Generally there are 2 styles of combi ovens in both boiler and direct injection, manual controls and touch screen fully automatic.

Also available on convotherm combi ovens as an option is the cleaning system. This must be ordered with the combi and cannot be retro fitted.

How to size the correct dishwasher for your establishment

Just scroll down until you find the appropriate number of covers for your establishment, then across the line to see
your choices. Sydney Commercial Kitchens sells all of these models at competitive pricing, Australia wide.

Under bench dishwasher characteristics

Things to look for

When buying or replacing an undercounter dishwasher there are several factors to consider.

Water Consumption - gone are the days when dishwashers use 7 or more
litres per wash cycle, reducing the demand on your hot water service. These days you should
expect your dishwasher to use between 2.5 to 3.5 litres per cycle.

Detergent - the less water the dishwasher uses the less the requirement
for detergents, saving you money.

Power requirements - most under bench dishwashers require 15 amps single
phase power supply. If you are replacing an older model dishwasher you will need to check
because many only needed 10 amps previously. An electrician will be required to upgrade
the power supply.

Currently dishwashers are required to have a low temperature cutout switch. Until the water
has reached the required temperature for the rinse cycle the dishwasher will continue to wash.
Some people, rather than employing an electrician, simply cut off the existing 15 amp plug
and replace it with a new 10 amp plug. If you do this your dishwasher will never worked properly.

Dimensions - not all new under bench dishwashers fit under the standard
bench top height of 900 mm. This is because there is normally a 50 mm profile edge so your
dishwasher should have a height of less than 850 mm. If in doubt check the measurement with
your stainless steel provider.

Drainage - Careful consideration should be given to the plumbing
requirement of your premises. Under bench dishwashers come in two styles - gravity drain
or drain pump. Many premises are unsuitable for gravity drain dishwashers.

Washtech XU

Rack size: 500 x 500

Wash Cycles: 2 mins

Power: 15 amps

Water use /cycle: 2.6 Lt

Pump Drain

Dimensions: 600 x 650 x 855

Washtech GLV

Rack size: 450 x 450

Wash Cycles: 1/2/3 mins

Power: 15 amps

Water use /cycle: 2.6 Lt

Pump Drain

Dimensions: 535 x 600 x 840

Washtech UD

Rack size: 500 x 500

Wash Cycles: 1/2/3 mins

Power: 15 amps

Water use /cycle: 2.6 Lt

Pump Drain

Dimensions: 570 x 635 x 840

Washtech UL

Rack size: 500 x 500

Wash Cycles: 1/2/3 mins

Power: 15 amps

Water use /cycle: 2.4 Lt

Pump Drain

Dimensions: 600 x 635 x 845

Fagor EVO CO-502 BDD

Rack size: 500 x 500

Wash Cycles: 90/120/180 secs

Power: 15 amps

Water use /cycle: 2.4 Lt

Pump Drain

Dimensions: 600 x 600 x 815

Eswood Smartwash SW500

Rack size: 500 x 500

Wash Cycles: 90/120/180 secs

Power: 15 amps

Water use /cycle: 2.5 Lt

Pump Drain

Dimensions: 575 x 605 x 820

Eswood UC-25

Rack size: 500 x 500

Wash Cycles: 60/150 secs

Power: 15 amps

Water use /cycle: 3.5 Lt

Gravity Drain

Dimensions: 605 x 660 x 870

Eswood UC-25NDP

Rack size: 500 x 500

Wash Cycles: 60/150 secs

Power: 15 amps

Water use /cycle: 3.5 Lt

Pump Drain

Dimensions: 605 x 660 x 870

Hobart ECOMAX 502

Rack size: 500 x 500

Wash Cycles: 60/180 secs

Power: 15 amps

Water use /cycle: 2.9 Lt

Pump Drain

Dimensions: 550 x 600 x 830

Hobart PROFI FX

Rack size: 500 x 500

Wash Cycles: 90/180/360 secs

Power: 15 amps

Water use /cycle: 2.5 Lt

Pump Drain

Dimensions: 600 x 600 x 815

Hobart PREMAX FP

Rack size: 500 x 500

Wash Cycles: 90/180/230/360 secs

Power: 15 amps

Water use /cycle: 2.5 Lt

Pump Drain

Dimensions: 600 x 600 x 815

Comenda RF321

Rack size: 500 x 500

Wash Cycle: 120 secs

Power: 15 amps

Water use /cycle: 3.2 Lt

Pump Drain

Dimensions: 600 x 600 x 820

Comenda LF322

Rack size: 500 x 500

Wash Cycles: 120/180 secs

Power: 15 amps

Water use /cycle: 3.5 Lt

Pump Drain

Dimensions: 600 x 600 x 820

Comenda F4EHRRCD

Rack size: 500 x 500

Wash Cycles: 60/100/150/480 secs

Power: 15 amps

Water use /cycle: 2.7 Lt

Pump Drain

Dimensions: 600 x 600 x 820

Pass through dishwashers

Things to look for

When buying or replacing a pass through dishwasher there are several factors to consider.

Water Consumption - Look for dishwashers that have a lower water consumption. Once again, the lower the water usage the lower the
detergent consumption.

Power Requirements - Pass through dishwashers are available in both 15 amp single phase and 3 phase. The general rule here is the
busier your establishment, the more dishes you need to wash, the greater the need for a fast recovery in the water temperature. The faster
the recovery the greater the power requirement.

Dimensions - pass through dishwashers come in three basic sizes, small, medium and large. These days though there are a number of imported
European dishwashers on the Australian market and their sizing differs from the normal. If you are establishing a new premises this is not a
problem, but be aware, if you are replacing your existing dishwasher and the sizing is different then you may be up for the cost of alterations
to your stainless steel benchwork.

Glass washers, like dishwashers come in all shapes and sizes. When purchasing a new glass washer you would be advised to compare:

Electrical: your current electrical supply with the requirement of the new machine.

Water: usage varies between 2.5 - 7.0 litres/cycle. You will need to determine how much hot water you have available through your
hot water supply and then match that to the needs of your business.

Rack size: If the rack size is different to the racks that you currently have and they don't fit inside the new machine it may be an
expensive addition to buy more racks and even replace the rack storage system.

Following is a comparison chart of Washtech, Hobart and Eswood, Comenda & Fagor Glass Washers. Sydney Commercial Kitchens sells and recommends all of
these excellent products at highly competitive prices, Australia wide.

Washtech XG Economy

Rack size: 435 x 435

Wash Cycles: 60 secs

Power: 15 amps

Water use/cycle: 1.5 Lt

Dimensions: 440 x 510 x 775

Washtech GM

Rack size: 435 x 435

Wash Cycles: 60/120/180 secs

Power: 15 amps

Water use/cycle: 2.0 Lt

Dimensions: 500 x 555 x 860

Washtech GL

Rack size: 435 x 435

Wash Cycles: 60/120/180 secs

Power: 415/50/3; 15A; 6kW

Water use/cycle: 2.4 Lt

Dimensions: 535 x 560 x 835

Washtech UL

Rack size: 500 x 500

Wash Cycles: 1/2/3 mins

Power: 250V; 15A

Water use /cycle: 2.4 Lt

Dimensions: 600 x 635 x 845

Comenda Red Line RB215

Rack size: 400 x 400

Wash Cycles: 2 min

Power: 240V; 15A

Water use/cycle: 2.0 Lt

Dimensions: 460 x 520 x 780

Comenda Blue Line LB275

Rack size: 400 x 400

Wash Cycles: 2 min

Power: 240V; 15A

Water use/cycle: 2.0 Lt

Dimensions: 460 x 520 x 700

Comenda Platinum Line BC3ERCD

Rack size: 400 x 400

Wash Cycles: 90/120/180/480 secs

Power: 240V; 15A; 3.57kW

Water use/cycle: 1.8 Lt

Dimensions: 480 x 540 x 850

Eswood Smartwash SW400

Rack size: 430 X 360

Wash Cycles: 60/90/120 secs

Power: 240V; 15A; 3.5kW

Water use/cycle: 1.9 Lt

Dimensions: 435 x 530 x 840

Eswood B42G

Rack size: 400 x 400

Wash Cycles: 60/150 secs variable

Power: 15 amps

Water use/cycle: 2.5 Lt

Cold Water Rinse: Yes

Dimensions: 510 x 550 x 870

Hobart ECOMAX 402

Rack size: 400 x 400

Wash Cycles: 90/120 secs

Power: 240V; 15A; 2.9kW

Water use/cycle: 1.9 Lt

Dimensions: 460 x 590 x 850

Hobart PROFI GC

Rack size: 400 x 400

Wash Cycles: 70/120 secs

Power: 240V; 15A; 2.9kW

Water use/cycle: 1.95 Lt

Dimensions: 460 x 590 x 850

Fagor E-VO CO402 Cold BDD

Rack size: 400 x 400

Wash Cycles: 90/120/180 secs

Power: 240V; 15A; 3.06kW

Water use/cycle: 2.05 Lt

Cold water rinse selector

Dimensions: 470 x 520 x 720

Benefits of Recirculating Glass Washers

These days the best choice for glasswashers is a recirculating style. While the non-recirculating style machines are still currently available it is my opinion that they have a limited shelf life.

60 Litres of wash water per cycle versus 4 Litres

Less water usage 2.5 Litres versus 7.0 Litres per cycle

Less water heating at the cylinder and machine

Less detergent/chemical usage

Better results

Better hygiene

Operational Cost Savings

Potentially there are significant savings annually by using a recirculating style glass washer over the antiquated non recirculating style.

Air Cooled

All the ice makers advertised on this website are sold standard as air cooled. You should ensure that
the room or area where the ice maker is positioned is well ventilated to the side and rear of the machine.
Minimum clearance of 100 mm from the back wall and both sides is required. Water cooled ice machines are also
available in most models, please specify when ordering.

Production Capacity

Production capacities specified on the website are based on standard water tempersture of between
10C and 21C ambient temperature.

Production capacities are also based on maximum ambient air temperatures of less than 38 C. For areas
with a higher ambient temperature production capacity is reduced.

One of the most common questions asked by microwave users is what is the difference between commercial & domestic microwave ovens.
Here are the key differences that make commercial microwave ovens the best, safest and most cost effective solution for your kitchen.

No Glass Turntables

Commercial ovens do not feature glass turntables that are fiddly and reduce usable cavity space. As all food must rotate in order to
heat evenly, larger dishes are often too large to rotate. This glass plate is usually lost or smashed on a regular basis. Commercial ovens
feature a flat ceramic base that is easily cleaned and does not limit dish size.

Reliability

Domestic microwave ovens are designed for limited usage. Most domestic microwave ovens are designed for household usage that usually
does not exceed about 10 minutes of running time per day. Compare this to a commercial application that may require constant usage for
hours each day. Therefore commercial microwave ovens are designed using heavy-duty components that enable a far greater workload over a
longer period of time.

Speed

Commercial Microwave Ovens are available in far greater power outputs than domestic microwave ovens. A Bonn CM-1900T has a power output
of 1900watts compared to approximately 700 – 900 watts for most domestic ovens. This means busy food outlets can cut heating times by up to 60%.
Remember, in fast food customers do not wait! The loss of single impatient customer per day is the cost of the oven after 6-12 months.

Cost

Commercial microwave ovens have a higher initial purchase price compared to domestic microwave ovens. This extra cost is however quickly
recouped as domestic ovens in a commercial kitchen will require regular repairs and replacement, along with the inconvenience and disruption
this causes. Remember a good quality commercial microwave oven that is well maintained will last 5-10 years. In the same situation a domestic
oven may only last 6 months.

Convenience

Commercial microwave ovens feature fully programmable control panels. This means that menu heating times and settings can be programmed
into the oven control panel. Heating product is then as simple as pushing a single button. This ensures a fast reliable way to heat product,
especially in busy periods. It also ensures a consistent result every time. Domestic ovens require power level and time to be entered along
with the start button, time consuming and easy to make mistakes.

Food Safety

All commercial microwave ovens are constructed of stainless steel cavity and cabinet assemblies. Stainless steel offers the best sanitation
qualities in a commercial grade kitchen. Stainless steel resists breaking down and is easily cleaned. The same applies to commercial microwave
ovens. Most domestic microwave ovens are not of stainless steel construction.

User Safety - Microwave Radiation

Heavy-duty commercial microwave ovens are constructed using far more robust materials and also incorporate greater safety features such as
glass lined inner doors, strengthened doors, heavy grade door hinges and improved door safety switch designs. All of this means that as a user
in a harsh kitchen environment you have greater protection against microwave radiation compared to a domestic microwave used in the same environment.
In a busy kitchen all equipment is exposed to a harsh environment, the microwave included. Using a heavy-duty commercial microwave oven is the
best way to protect against possible microwave radiation exposure.

The advantages of blast chilling

GREATER PROFITS

TIME SAVINGS UP TO 30%

Thanks to the longer shelf life of blast chilled food, it is possible to plan production better and prepare larger quantities of dishes and semi-processed foods in advance, without having to repeat the process every day. All this while always keeping the quality of the served foods high.

SAVINGS ON PURCHASES

Thanks to the long shelf life of shock frozen foods, keeping their original qualities unchanged, it is possible to purchase seasonal ingredients when they are less expensive and of better quality.

WASTE REDUCTION

Blast chilling/freezing increases shelf life of foods, leaving all the time to use the foods prepared in advance and the raw materials, with high reduction of waste.

LESS WEIGHT LOSS

After cooking, food releases moisture by evaporation. Blast chilling immediately after cooking stops evaporation, thereby reducing the loss of water and therefore weight. If the product is sold by weight, revenue can be increased by up to 7%.

WIDER MENU

The longer shelf life of blast chilled foods and semi-finished items makes possible to increase the number of courses offered, without complicating production organization.

QUALITY IMPROVMENT

REDUCTION IN BACTERIAL GROWTH

Bacterial proliferation is very high when food is at a temperature of between +65°C and +10°C. Around +37°C the number of bacteria doubles every 20 minutes. Blast chillers makes possible to “cross” the range of hazardous temperatures quickly, taking the core of the food to +3°C in less than 90 min. This reduces the quantity of bacteria in food after cooking to a minimum, improving their quality, organoleptic properties and safety.